Pineapple Salsa

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    1/2 medium pineapple, peeled, cored, cut into
    1/2 inch dice, juices reserved
    1 small red bell pepper, cut into 1/2 inch dice
    3 medium green onions diced
    1 serrano chili seeded and minced
    1 1/2 inch piece fresh ginger peeled and minced
    1 tablespoon fresh lime juice
    1/8 teaspoon salt
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    Mix all ingredients including reserved pineapple juices in medium bowl.  Cover and
    let stand at least 1 hour at room temperature. Serve with chicken,
    pork or fish.
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     Can be prepared 1 day ahead and refrigerated.  Bring salsa
    to room temperature before serving.
     
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